Baked coconut chicken strips

    3 hours 50 min

    A Thai-inspired chicken dish, which is easy to make and tastes fab. Strips of marinated chicken are coated in a coconut crumb, baked and served with a coconut mayonnaise.

    71 people made this

    Serves: 6 

    • 200ml coconut milk
    • 1 clove garlic, finely chopped
    • 1 tablespoon soy sauce
    • 1 tablespoon lime juice
    • 675g skinless, boneless chicken breast fillets, cut into strips
    • 75g sweetened desiccated coconut
    • 100g panko breadcrumbs
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 60g plain flour
    • 1 egg, beaten
    • 200ml coconut milk
    • 125ml light mayonnaise

    Prep:20min  ›  Cook:30min  ›  Extra time:3hr marinating  ›  Ready in:3hr50min 

    1. Pour 200ml coconut milk, garlic, soy sauce and lime juice into a resealable plastic bag. Shake thoroughly. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade and refrigerate at least 3 hours.
    2. Preheat oven to 200 C / Gas 6. Line a baking tray with foil and grease with olive oil.
    3. Place the desiccated coconut into a liquidiser or food processor and pulse several times until the coconut is ground. Mix it with breadcrumbs, salt and black pepper in a bowl. Place the flour into a second bowl and the egg into a third shallow bowl.
    4. Shake excess marinade from chicken strips and dip them into the flour to thoroughly coat; then dip into egg and finally into the coconut crumb mixture.
    5. Place the coated strips onto the prepared baking tray. Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
    6. Mix the remaining coconut milk and mayonnaise in a small saucepan. Bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.


    Are Japanese-style breadcrumbs and can be purchased in Chinese/Oriental speciality shops or online. If unavailable, use ordinary dry breadcrumbs.

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    Reviews in English (83)


    Wow.... I didn't have high hopes for this as most oven baked chicken fingers are just "so so", but these were fantastic! They had great flavor and the breading was nice and crispy. The sauce seemed like something my family wouldn't eat so I made my own: remaining 1/2 cup coconut milk (light), 1/4 cup water, juice from 1 lime, 2 tsp. soy sauce, 3 TBSP sugar and 3 TBSP corn starch. Whisk in a pot before putting on heat, bring to a boil and keep warm until served. My PICKY PICKY kids devoured this! Thanks!!!  -  21 Dec 2010  (Review from Allrecipes US | Canada)


    I marinated my boneless, skinless chicken breast for 12 hours in coconut milk, grated ginger, lemon zest, a bit of garlic and soy sauce. Other than that I followed the recipe and it was super moist, super delicious. Keeper.  -  05 Dec 2011  (Review from Allrecipes US | Canada)


    Love this chicken! I've made it 3 times now, and get great feedback from guests and family. Tonight I served it with white rice, stir fried broccoli and pineapple with a terryaki sauce. I also cheated and used 2 chicken gravy packets as a sauce instead of the suggested sauce. Thanks, katie!  -  23 Jan 2011  (Review from Allrecipes US | Canada)